Smooth Creamy Labneh

Ingredients

• 1 container (750 g)yoghurt
• 1/2 tbspsalt
• as neededpaper towels
• 1strainer
• 2 tbsp (optional)sour cream

Instructions

1. 1

   Mix yoghurt and salt

   Stir the yoghurt and salt together until evenly combined.

2. 2

   Line the strainer

   Set a paper towel inside the strainer, then spoon in the yoghurt mixture.

3. 3

   Strain the yoghurt

   Cover the yoghurt with another paper towel and leave it to drain for at least 6 hours or overnight.

4. 4

   Stir in sour cream

   Once the yoghurt has thickened, transfer it to a container and mix in the sour cream, if using.

5. 5

   Chill or serve

   Cover and refrigerate the labneh, or spread it on a plate, top with olive oil and vegetables, and serve.

What is labneh?

Labneh is a Middle Eastern strained-yoghurt cheese, made by draining yoghurt until it becomes thick and spreadable. This simple version relies on salt and time rather than cooking.

The optional sour cream gives the finished labneh a richer, softer character. Straining first helps it hold its shape as a dip or spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 125 calories, 7g protein, 6g carbs, 8g fat.

Yoghurt supplies most of the protein and carbohydrates, while its fat content and the optional sour cream contribute most of the fat. Salt adds sodium, and draining changes the final amounts, so these estimates are approximate. Serve a moderate spoonful with vegetables and bread for a more balanced plate.

Choosing the yoghurt

Yoghurt: Use plain yoghurt, ideally without added sugar or flavourings. A thick Balkan-style yoghurt is suggested in the recipe, but other plain varieties can work; the final texture depends on how much liquid drains away.

Salt: Mix it thoroughly into the yoghurt before straining so the seasoning is distributed throughout.

Straining without a mess

Lining: Fit a paper towel inside the strainer before adding the yoghurt, then cover the surface with another paper towel as directed. Set the strainer over a bowl so the draining liquid has somewhere to collect.

Draining: Leave it for at least 6 hours or overnight. The recipe does not specify a particular room temperature, so keep the yoghurt refrigerated while it drains.

Getting the right texture

Doneness: The yoghurt is ready when it has thickened and is easy to transfer to a container. If it still seems loose, let it drain longer and check again.

Finishing: Stir in the optional sour cream after straining. Mix just until smooth, so the labneh keeps a thick, spreadable consistency.

Serving ideas

For a simple presentation, spread the labneh on a plate and finish it with olive oil and vegetables, as suggested in the method. It also works as a dip or spread alongside bread and fresh vegetables.

The recipe gives no specific vegetable or garnish quantities, so add them to taste when serving.

Planning the timing

The active preparation is brief, but the yoghurt needs at least 6 hours to strain, or an overnight rest for convenience. Start the day before if you want the labneh ready for a meal.

The exact yield and draining time can vary with the yoghurt and how thick you want the result. Check the texture before transferring it.

Recipe notes & tips

• Keep the strainer over a bowl to catch the liquid as it drains.
• Use plain yoghurt so the labneh has a savoury flavour.
• For a thicker result, allow more draining time and check the texture before stopping.
• Add the optional sour cream only after the yoghurt has thickened.
• Finish with olive oil and vegetables just before serving.

Variations

• Herb topping: Scatter chopped fresh herbs over the labneh just before serving.
• Garlic: Stir a little finely grated garlic into the thickened labneh.
• Spiced finish: Add a pinch of your preferred ground spice on top.
• Olive garnish: Serve with chopped olives for a briny contrast.
• Extra tang: Leave out the optional sour cream for a sharper yoghurt flavour.

Common mistakes to avoid

• Skipping the lining: The yoghurt may be difficult to lift out; line the strainer with paper towel first.
• Stopping too soon: Loose yoghurt will not spread as thickly; strain it longer and check again.
• Forgetting the bowl: Draining liquid can make a mess; place the strainer over a bowl.
• Adding sour cream too early: It can interfere with the draining stage; mix it in only after the yoghurt thickens.
• Leaving it uncovered: The surface can dry out or pick up fridge odours; cover it while chilling.

How to store

Transfer the finished labneh to a clean, covered container and keep it refrigerated. Use within 3–4 days, and serve it cold; reheating is not needed.

Frequently asked questions